Recipe courtesy of Michele Urvater
Save Recipe Print
Total:
20 min
Prep:
5 min
Cook:
15 min
Yield:
2 to 3 servings

Ingredients

Directions

In a skillet set over moderately low heat melt butter, add leek, chard stems, and salt and pepper to taste. Cut a round piece of waxed paper to fit the size of your skillet and place it over the vegetables. Cover the skillet with a lid and cook for 5 minutes. Remove the cover and waxed paper. Now add the chard leaves, garlic, red pepper flakes, and broth and simmer the mixture stirring occasionally, uncovered for 5 minutes more. Increase the heat to high and reduce liquid until almost evaporated. Add the cream and walnut oil and simmer sauce over moderately high heat, stirring, until lightly thickened. Season with salt and pepper. Transfer cooked pasta to a large bowl. Add the sauce, toasted walnuts and toss to combine. Transfer pasta to serving plates and sprinkle with tarragon or parsley. Serve with freshly grated Parmesan cheese.

My Private Notes

Add a Note
Get the Recipe

Beer Can Cauliflower

Move over, chicken. There's a new grill star in town.

IDEAS YOU'LL LOVE

Green with Envy Orecchiette and Red Wine Braised Sausages

Recipe courtesy of Rachael Ray

Mushroom Casserole

Recipe courtesy of Michael Symon

Quick Tacos

Recipe courtesy of Gourmet Magazine

Pumpkin-Cheesecake Petits Fours

Recipe courtesy of Sandra Lee

Louisiana Crawfish Cakes

Recipe courtesy of James O'Donnell

Lillian's Potato and Cheese Pirogies

Recipe courtesy of Nick Shust

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories